Ingredients

Shortcrust base

  • 1.5 eggs
  • 75 grams (2.6 ounces) sugar
  • 150 grams (5.3 ounces) butter
  • 330 grams (11.6 ounces) flour
  • 1.5 teaspoons baking powder

Cheese filling

  • 100 grams (3.5 ounces) poppy seeds
  • 750 grams (26.5 ounces) cottage cheese or cream cheese
  • 3 eggs
  • 200 grams (7.05 ounces) sugar
  • 3 tablespoons starch
  • 1 teaspoon vanilla sugar

Equipment

  • Mixing bowls

    Essential for mixing your ingredients. Use different sizes to accommodate the varying quantities you'll be working with.

  • Electric mixer / Hand mixer

    Provides the best results for whipping eggs and cheese mixtures until they're perfectly smooth and silky.

  • Sifter

    Ensures your flour and baking powder are clump-free for a smooth dough.

  • Springform pan

    Perfect for cheesecake, allowing easy removal for a clean presentation.

  • Strainer

    Helps drain excess water from the soaked poppy seeds.

  • Rolling pin

    Useful for rolling out the dough if you prefer this method over manual shaping.

Instructions

Step 1

1. Melt the butter, then let it cool. In a mixing bowl, beat the eggs and sugar together until well combined. Gradually pour in the melted butter.Ensure the butter is not too hot to avoid cooking the eggs.

Step 2

2. Sift the flour and baking powder together. Combine this with the butter-egg mixture and knead into a dough.For easier handling, chill the dough for about 15 minutes before rolling it out.

Step 3

3. Roll out the dough and press it into a mold, reserving about ¼ of the dough for later. Chill the mold with the base in the refrigerator for 30 minutes.

Step 4

4. Soak the poppy seeds in boiling water for 20 minutes. Drain the excess liquid using a strainer.Make sure to press out as much water as possible from the poppy seeds.

Step 5

5. Mix the cottage cheese with the eggs and blend for a smoother texture. Add the sugar, vanilla sugar, and starch, and mix well. Divide the mixture into two parts, with one part slightly smaller.Using cream cheese instead of cottage cheese can give a richer flavor.

Step 6

6. Stir the poppy seeds into the smaller portion of the cheese mixture.

Step 7

7. Spread the filling in the mold in alternating layers: start with a spoonful of plain cheese mixture in the center, followed by a spoonful of the poppy seed mixture, and continue until all the fillings are used.Creating layers gives a beautiful pattern when sliced.

Step 8

8. Preheat the oven to 338°F (170°C) and bake the cheesecake for 50-60 minutes.Check the cheesecake halfway through and rotate it for even baking.

Step 9

9. Once baked, let the cheesecake cool in the oven, then refrigerate it for several hours or overnight for best results.

Step 10

10. Use the reserved dough to bake cookies and decorate the cheesecake.Roll out the dough and use cookie cutters for fun shapes.

Servings

This cheesecake is already a treat on its own, but there are a few ways to elevate your serving game. Firstly, consider garnishing the top with fresh seasonal berries or a sprinkle of powdered sugar for a touch of elegance. Place thin slices of fresh lemon or orange around the edge for a burst of color and zest that offers a refreshing contrast to the rich, creamy filling.

Pair your cheesecake with a pot of freshly brewed coffee or a fragrant herbal tea to complement its rich flavors. If you're serving it after dinner, a glass of chilled dessert wine can be a sophisticated touch. For summer picnics, a chilled glass of lemonade or sparkling water with a hint of mint makes a delightful combination.

Pushing it beyond dessert, you can turn this cheesecake into a brunch highlight. Serve slices alongside a spread of fresh pastries, fruits, and cheeses. For a decadent touch, offer a dollop of whipped cream or a drizzle of dark chocolate ganache on the side. No matter how you serve it, this cheesecake is sure to bring joy to the table.

Variations

For those who need gluten-free variations, swap the regular flour with a gluten-free all-purpose flour blend—just ensure it contains xanthan gum or add a separate teaspoon for binding.

To make this recipe vegan, substitute the butter with a non-dairy butter alternative and use flaxseed meal mixed with water as an egg replacement (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Instead of cottage cheese or cream cheese, opt for a vegan cream cheese or mashed tofu blended with a bit of lemon juice for tanginess.

Faq

  • How can I prevent my crust from becoming soggy?

    Make sure to chill your crust in the fridge before adding the filling, and avoid over-mixing your wet ingredients.

  • What can I use if I don't have a springform pan?

    You can use a regular cake pan lined with parchment paper, but make sure to leave enough overhang to lift the cheesecake out easily.

  • Can I prepare this cheesecake ahead of time?

    Absolutely, this cheesecake actually tastes better the next day. Just refrigerate it overnight for the best results.

  • Can I use a different type of cheese for the filling?

    Yes, you can experiment with different cheeses like ricotta or mascarpone to find your favorite flavor and texture combination.

  • How can I ensure the filling has a smooth texture?

    Use a blender or food processor to thoroughly mix the cottage cheese, eggs, and sugar until it's entirely smooth before adding the other ingredients.

  • Any tips for creating a beautiful swirl pattern?

    Alternate spoonfuls of the plain cheese mixture and poppy seed mixture in the center of the base, working your way outwards in concentric circles for a stunning effect.

Nutrition facts

Striped poppy cheesecake
Recipe Yield:1 cheesecake
Calories:Approximately 3200-3500 calories
Calories (Min - Max):3200 - 3500
Total Fat:230g
Saturated Fat:140g
Protein:90g
Total Carbohydrate:350g
Total Sugars:180g